STAFF FOOD & WATER UNIT LEADER - University of Toledo



Staff Food & Water Unit Leader

Mission: Organize food and water stores and prepare for rationing during periods of anticipated or actual shortage.

|Date: Start: End: Position Assigned to: Initial: |

|Position Reports to: Service Branch Director Signature: |

|Hospital Command Center (HCC) Location: Telephone: |

|Fax: Other Contact Info: Radio Title: |

|Immediate (Operational Period 0-2 Hours) |Time |Initial |

|Receive appointment and briefing from the Service Branch Director. Obtain packet containing the Unit’s Job | | |

|Action Sheets. | | |

|Read this entire Job Action Sheet and review incident management team chart (HICS Form 207). Put on position | | |

|identification. | | |

|Notify your usual supervisor of your HICS assignment. | | |

|Document all key activities, actions, and decisions in an Operational Log (HICS Form 214) on a continual | | |

|basis. | | |

|Appoint Staff Food and Water Unit team members and in collaboration with the Service Branch Director, complete| | |

|the Branch Assignment List (HICS Form 204). | | |

|Brief Unit members on current situation; outline Unit action plan and designate time for next briefing. | | |

|Inventory and estimate the number of meals that can be served utilizing existing food stores and report to the| | |

|Service Branch Director. Implement rationing if situation dictates. | | |

|Inventory the current emergency drinking water supply and estimate time when re-supply will be necessary and | | |

|report to the Service Branch Director. Implement rationing if situation dictates. | | |

|Participate in damage assessment meeting between the Incident Commander and Logistics Chief to ascertain water| | |

|supply status, if situation warrants. | | |

|Make external requests for assistance as needed, coordinating with the Liaison Officer and the Supply Unit | | |

|Leader. | | |

|Coordinate Unit activities with the Operations Section’s Food Services Unit Leader to insure appropriate | | |

|monitoring and allocation of patient and staff food and water needs. | | |

|Document all communications (internal and external) on an Incident Message Form (HICS Form 213). Provide a | | |

|copy of the Incident Message Form to the Documentation Unit. | | |

|Intermediate (Operational Period 2-12 Hours) |Time |Initial |

|Meet with the Labor Pool & Credentialing Unit Leader and Support Branch Director to discuss location of | | |

|personnel refreshment and nutritional break areas for the HCC, Labor Pool and all staff. | | |

|Notify the Service Branch Director of incoming food deliveries; coordinate supply arrivals with the Staging | | |

|Manager. | | |

|Communicate facility status with food and water vendors as appropriate, to alert them to a possible need for | | |

|supplies. | | |

|Prepare to receive donated food items from vendors, restaurants, and others. Consider appointment of a Unit | | |

|staff member to manage donations. | | |

|Secure nutritional and water inventories with the assistance of the Security Branch Director. | | |

|Advise the Service Branch Director immediately of any operational issue you are not able to correct or | | |

|resolve. | | |

|Extended (Operational Period Beyond 12 Hours) |Time |Initial |

|Continue to monitor the Staff Food and Water Unit’s ability to meet workload demands, staff health and safety,| | |

|resource needs, and documentation practices. | | |

|Maintain normal food service if possible for staff and implement rationing if indicated. | | |

|Continue to coordinate external food service support and supplies and communicate with external vendors and | | |

|suppliers, as necessary. | | |

|Continue to project food and water needs and coordinate requests and procurement with the Service Branch | | |

|Director. | | |

|Continue to provide regular situation updates to the Service Branch Director. | | |

|Continue food service support to the HCC, family support center, Labor Pool, and staff as appropriate. | | |

|Continue to document actions and decisions on an Operational Log (HICS Form 214) and send to the Service | | |

|Branch Director at assigned intervals and as needed. | | |

|Ensure your physical readiness through proper nutrition, water intake, rest and stress management techniques. | | |

|Observe all staff and volunteers for signs of stress and inappropriate behavior. Report concerns to the | | |

|Employee Health & Well-Being Unit Leader. Provide for staff rest periods and relief. | | |

|Upon shift change, brief your replacement on the status of all ongoing operations, issues and other relevant | | |

|incident information. | | |

|Demobilization/System Recovery |Time |Initial |

|As needs for the Staff Food and Water Unit staff decrease, return staff to their usual jobs and combine or | | |

|deactivate positions in a phased manner. | | |

|Coordinate return to normal food and water service and operations. | | |

|Reorder food and supplies to restore normal inventory. | | |

|Ensure return/retrieval of equipment and supplies and return all assigned incident command equipment. | | |

|Repair/replace used or broken items. | | |

|Debrief staff on lessons learned and procedural/equipment changes needed. | | |

|Upon deactivation of your position, ensure all documentation and Operational Logs (HICS Form 214) are | | |

|submitted to the Service Branch Director or Logistics Section Chief, as appropriate. | | |

|Upon deactivation of your position, brief the Service Branch Director or Logistics Section Chief, as | | |

|appropriate, on current problems, outstanding issues, and follow-up requirements. | | |

|Submit comments to the Service Branch for discussion and possible inclusion in the after-action report; topics| | |

|include: | | |

|Review of pertinent position descriptions and operational checklists | | |

|Recommendations for procedure changes | | |

|Section accomplishments and issues | | |

|Participate in stress management and after-action debriefings. Participate in other briefings and meetings as| | |

|required. | | |

|Documents/Tools |

|Incident Action Plan |

|HICS Form 204 – Branch Assignment List |

|HICS Form 207 – Incident Management Team Chart |

|HICS Form 213 – Incident Message Form |

|HICS Form 214 – Operational Log |

|Hospital emergency operations plan |

|Hospital organization chart |

|Hospital telephone directory |

|Radio/satellite phone |

|Food inventory |

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download